Celery and Blue Cheese Slaw with BBQ'd Buffalo Chicken Thighs
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Celery and Blue Cheese Slaw with BBQ'd Buffalo Chicken Thighs
Recipe by Michael Weldon
Ingredients
slaw
½ head Celery, cut into thin strips
1 kohlrabi, shredded
1 carrot, shredded
3 spring onion, sliced thinly
½ cup walnuts, roasted and chopped
¼ bunch parsley, leaves picked
blue cheese dressing
½ cup buttermilk
1 garlic clove, grated
1tbs apple cider vinegar
100g blue cheese, crumbled
¼ bunch chives, sliced thinly
sea salt
bbq chicken
4 chicken thighs
3tbs hot sauce
3tbs honey
sea salt
Squeky Gate extra virgin olive oil
Method
In a bowl combine hot sauce, honey, a drizzle of olive oil and a pinch of salt, mix together then coat the chicken thighs with half the mixture. Save the rest for glazing. Heat a bbq or grill until smoking. Add the thighs and cook, turning regularly until done. Allow to rest after cooking.
In a mixing bowl combine all the blue cheese dressing ingredients, whisk together until evenly combined.
Combine all the slaw ingredients in a large mixing bowl. Toss together to evenly combine then pour over half the dressing and mix until coated evenly.
Slice the rested chicken then add to the remaining glaze. Toss through the glaze to coat the chicken.
Serve on a large platter. Top the salad with extra blue cheese dressing. Top with the chicken and garnish with extra walnuts and parsley.
